INSTRUCTIONS

Preheat the oven to 170ºC fan forced. Line the bottom of 2 x 20cm round cake tins, grease and flour the sides.

To make the sponge, combine the eggs, sugar, salt and rosewater in a medium mixing bowl and whisk on high speed with an electric mixer until the mixture triples in volume and is very pale and thick. Add the flour, cornflour and baking powder in 3 batches, folding very gently with a whisk making sure no pockets of flour remain especially at the bottom of the bowl. Add the butter and fold careful to combine. Pour into the prepared tins and bake for about 25 minutes or until an inserted skewer comes out clean. When the sponges come out of the oven, run a pairing knife around the edges the tin to release the sides and turn the cakes out onto a cooling rack. Cool completely before assembling.

To assemble, whisk the cream, icing sugar, rosewater and food colouring to stiff peaks. Transfer into a piping bag fitted with a 1cm nozzle of any shape you like and refrigerate. Next, slice each cooled disk of sponge horizontally in half. Place one disk on your serving plate and spread about 5mm thick of the cream to cover the surface, then spread one third of the sliced strawberries evenly to cover the cream. Repeat this with another two layers of the sponge, then spread the entire surface of the cake with about 5mm of cream. Decorate the cake with the remaining strawberries.